A calzone has many of the perks of pizza. Easy and crowd pleasing, it's a good vehicle for using up odds and ends in the fridge. It also has some happy benefits of its own. For one, you can get away with...
Author: Melissa Clark
Homemade pizza is meant to be imperfect, Sam Sifton argued in 2009, in bringing this recipe to The Times. "Your pizza may look a little funny," he wrote. "It may be ovoid, crackly in parts. It may have...
Author: Sam Sifton
Author: Florence Fabricant
Eating this dish is like eating a salad and a pizza at the same time.
Author: Martha Rose Shulman
If you can't get your kids to eat peppers in a salad, you might try this pizza. Even without tomato sauce, this is still a red pizza.
Author: Martha Rose Shulman
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and...
Author: Martha Rose Shulman
"The Batali Brothers Cookbook," published in 2013, includes recipes from Benno and Leo Batali, whose father, Mario, also contributed to the book, editing some of his classic dishes into simpler, weeknight-dinner...
Author: Julia Moskin
Author: Moira Hodgson
Don't ever listen to the deadbeats who tell you that it's hard to cook pizza, that it can't be done at home. They're wrong. Your pizza may look a little funny. It may be ovoid, crackly in parts. It may...
Author: Sam Sifton
Author: Moira Hodgson
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza. Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium....
Author: Martha Rose Shulman
The calzone, like the pizza, is a crowd-pleaser, and a excellent vehicle for using up odds and ends in the fridge. This version, which is filled with lemony mashed white beans, caramelized fennel and onions,...
Author: Melissa Clark
Author: Nancy Harmon Jenkins
Author: Florence Fabricant
Author: Moira Hodgson
One bite of this and I'm transported to a seaside town in Italy or Provence. Keep some dough in the freezer and you can make this very quickly.
Author: Martha Rose Shulman